Peanut butter isn’t something you find in my household very often because we aren’t nut butter fans.
I mean I don’t mind nuts as they are because I like the crunchy texture but there’s something about the paste-y almost gritty texture of nut butters that suddenly makes me weary.
The fact that both brother deer and lil’ bun are slightly allergic to nuts compounds the fact that we don’t have nut butters at home very often.
But, old bean went away for work and we had a jar of peanut butter lying around so I decided to use it up by making this loaf.
Being a newbie at all things nut butter, I wasn’t too confident in making these and I thought they turned out pretty dry but lil’ bun actually liked them this way because she said that they taste amazing with milk since it moistens them back up.
Plus, it’s dense enough to resemble pound cake without all the added butter or shortening so talk about healthy alternative to (peanut butter flavored) pound cake!
- 1 ripe banana mashed
- 2 eggs
- 1 teaspoon vanilla
- 2 tablespoons coconut oil (can sub vegetable oil)
- ¾ cup milk of choice
- ¼ cup peanut butter
- ½ cup oats
- 1½ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Whisk the eggs, mashed banana, coconut oil and vanilla together. Add in the peanut butter. Mix until smooth.
- In a separate bowl, add in the flour, baking powder, baking soda and salt. Mix until a dough forms. Stir in the oats.
- Alternate adding the dry mixture and milk into the egg mixture. It should take two additions of each.
- Pour the batter into a lined loaf pan.
- Bake at 350F for 30-40 minutes or until a toothpick comes out clean.